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zxcvbob zxcvbob is offline
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Default Sirloin tip vs. rump roast

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> I need to make several pounds of beef jerky this week (preferably
>> tomorrow night.) I usually use beef rump roast when I'm making it for
>> gifts, or beef round-steak when I'm making it for myself and I get the
>> steaks on sale really cheap. (it's been about 2 years since I've seen
>> any cheap beef.)
>>
>> I was at Sam's today and saw that they have whole sirloin tips for $2.28
>> per pound. Average weight is about 10 or 12 pounds. That's comparable
>> to rump roast, ain't it? Sam's has some of the best meat in town, but
>> they don't have a very big selection, and they didn't have anything
>> labeled "rump roast".
>>
>> Thanks,
>> Bob

>
> So long as it's really lean beef, I don't think it really matters. :-)
> I never chose a specific cut for jerky, just whatever looked lean and
> was cheap.
>
> When it comes to jerky (imho anyway!), beef is beef. I've also made it
> from venison and emu.



I bought a 11.5 pound Hunk o'Beef today. The meat market supervisor (I don't think he's a
butcher) says a rump roast is cut from the sirloin tip, so if I break it down into
individual muscles, one of the ought to look like a rump roast.

As long as it's lean and tough, but not too tough, it should be fine. I'll cut it up
tonight, pack it in salt and brown sugar (and black pepper) and stick it out in the garage
overnight (I don't *think* it will freeze.) Then load up the dehydrator early tomorrow
morning.

Bob